Braised Veggie Medley

Braising vegetables is an easy and effortless way to make a hearty vegetarian dish to warm up your soul and your belly on a cold winter day. The aroma while cooking this dish will fill your house with instant coziness, while the colors and the taste will lift your spirit.

Braising requires a Dutch oven or a similar ovenproof pan with a lid.

Braised Veggie Medley

Serves 4-6
  • 1 tablespoon Ghee
  • 1 small Red Chili Pepper (or to taste), seeds removed, chopped
  • 2 medium Carrots, peeled and cut into 1” cubes
  • 1 medium Beet, peeled and cut into 1/2” cubes
  • 1 pound Potatoes, peeled and cut into 1” cubes
  • 1 medium Leek, roughly chopped
  • 1/2 small head Red Cabbage, cut into 1” pieces
  • 1/2 cup Sour Cream
  • 2 Bay Leaves
  • 1 pinch Smoked Sea Salt (optional)
  • Salt to taste
  1. Preheat oven to 350 Degrees Fahrenheit
  2. Heat the ghee in a Dutch oven over medium heat. Add the chili pepper and sauté stirring for half a minute.
  3. Add the carrots and beet. Sauté for a couple of minutes. Add the potatoes and sauté for another 2-3 minutes to slightly brown the root vegetables.
  4. Add the leek, cabbage, and the salts. Stir once or twice.
  5. Pour in water to cover half the vegetables. Add the sour cream. Stir vegetables gently. Bring to a boil. Put in the bay leaves.
  6. Cover the pan with a lid and transfer to the oven. Braise for 40 minutes until the vegetables are tender.

About Larisa Litvin

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